Prep 25 mins
Cook 2 hrs
This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!
- 6 cups milk
- 1⁄2 cup butter
- 1⁄2 cup yellow cornmeal
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 cup molasses
- 3 eggs, beaten
- 1⁄3 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup golden raisin (optional)
- whipped cream or vanilla ice cream
- Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
- Preheat oven to 250.
- In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
- Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
- Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
- Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
- Stir in the raisins (optional).
- Pour into a 2 1/2 quart shallow casserole dish.
- Bake for 2 hours at 250.
- Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
An old New England classic, this was so good and so comforting! I topped mine with whipped cream, but milk or cream would work too. Even my DS loved it and he's a fussy teen!
I remember my grandmother making this every Christmas! This is just as good as hers